Smoked haddock and watercress risotto recipe

Instructions

1. Bring the stock and milk to the boil in a wide saucepan. Reduce to a gentle simmer then add the haddock, cover and poach for 3 or 4 minutes. Remove and set aside.
2. Heat a heavy-based saucepan on a medium heat, melt the butter then add the onion. Cook, stirring often, until soft and translucent. Add the garlic and cook for 1 minute. Now add the rice, mixing well to coat every grain.
3. Add the stock mixture, a ladleful at a time, stirring continuously. Continue in this way until all the stock mixture is used and the rice is cooked but still has bite. This will take 15 to 20 minutes.
4. Add the watercress and lemon juice, and season with pepper (you probably won't need salt). Flake over the haddock, and add a little butter and the Cheddar. Cover and leave for 2 minutes. Stir gently to combine the mixture, and serve.